Preheat oven to 425°F. Wash broccoli and dry very thoroughly. Don’t skip drying — it’s important. You can use a salad spinner if you have one, or just shake, shake, shake all the water out and then pat dry with a towel.
Cut into medium-sized spears and coat well with olive oil.
Spread onto rimmed baking sheet and sprinkle with salt and pepper.
Bake for 10 minutes, flip each piece over, and bake for 10 more minutes. Serve immediately.
To ensure crispness, make sure oven is preheated, broccoli is thoroughly dry, and there's plenty of space on the baking pan.
If you prefer, other types of oil may be substituted for olive oil. Avocado, grapeseed, or vegetable oil are good choices.
Garnish with a squeeze of lemon juice, lemon zest, or grated parmesan cheese, if desired.